Farm Family Recipes

• 1-½ cup Natural, Creamy Cashew Butter
• 3 Tablespoons Coconut Oil, Melted And Cooled, Plus More For Greasing
• 2 whole Large Pasture-raised Eggs, At Room Temperature
• 1 cup Coconut Sugar
• 2 teaspoons Vanilla Extract
• ½ cups Coconut Flour
• ¾ teaspoons Sea Salt
• ¾ teaspoons Ground Cinnamon
• 6 ounces, weight Dairy-Free Dark Chocolate, Roughly Chopped, Divided
• 1 teaspoon Baking Soda

Preheat oven to 350ºF and lightly grease an 8×8 pan with 1-2 teaspoons of coconut oil or line it with parchment paper. Set aside. Whisk cashew butter, coconut oil, eggs, coconut sugar, vanilla extract, and baking soda until combined. Add coconut flour, sea salt, cinnamon, and 3-4 ounces of chocolate chunks. Stir until well incorporated and no clumps remain. The dough should be sticky, but not wet, and moldable, but not dry. Transfer the dough to the baking pan and top with the remaining chocolate chunks. Bake for 20–22 minutes, or until edges are a slightly dark golden brown and the center is still just soft to the touch. Remove pan from oven and cool bars completely before slicing into them. This takes about an hour total. If you used parchment paper, carefully pull the sides up and out of the pan and then slice the bars into 16 even squares. If you greased the dish with coconut oil, carefully cut the bars in the baking dish and remove them one by one. Serve immediately, and store leftovers in an airtight container at room temperature for 5 days, or in the fridge for up to 2 weeks. Enjoy!